WLP041 Pacific Ale - White Labs Yeast

Ice Pack

Helps extend the time that the yeast stays cool in transit. Cool temperatures help keep the viability of the yeast higher which in turns leads to faster fermentation start times and better beer. The Insulated shipper helps the ice last much longer, however neither option will ensure your yeast stays cool the entire trip.

Yeast Nutrient

Keep your yeast healthy and happy with the nutrients it needs to make great beer! Yeast nutrients help prevent off-flavors, decrease fermentation time, and increase alcohol potential. Nutrients are especially important when making high gravity beers.

Yeast Starter Kit

Yeast starters offer higher cell counts at the time the yeast is pitched, leading to faster, healthier fermentations and better tasting beer! A higher cell count is especially important for lagers and high gravity beers.

A popular malty and deliciousale yeast from the Pacific Northwest. WLP041 will drop from the beer, and a leave a malty profile. More fruity than WLP002- English Ale yeast. A proper yeast for English style ales including mild, bitter, IPA, porter and stouts.

Optimum Fermentation Temp: 65–68°F

Flocculation: High

Attenuation: 65–70%

Alcohol Tolerance: Medium (5–10%)

Cell Count: 100+ Billion

Wyeast Equivalent: N/A

Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.

I did a split batch of a Session Pale Ale with this strain and WLP001. From the fermentation samples it was easy to tell the difference between the 2 strains. It dropped much clearer than WLP001. For people who don't filter, this strain will contribute a little fruitiness and it drops out quick so the finished beer won't have any bitter yeast bite that some strains will leave. Try this in an APA or IPA and try a split batch if you can brew 10 gal, or (2) 2.5 gallon batches, and see if it is something you'll like.

A great yeast that has taken over as my house strain from Chico variants. The yeast is a bit of a slow worker, taking on average 10 days to finish. The yeast flocculates well leaving a very clear product after cold crashing and carbing in keg. There is a bit of a fruitiness from esters that plays very well with American hops. There is also a bit of a mineral taste that I notice, which I find desirable. Keep the temp in the low-mid 60's and this is a great yeast, it's became my go to for APAs now.